Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Kale pesto
Pasta
Poached egg
How it's done
Kale pesto
Puree the kale, garlic, oil and water with the lime zest and lime juice, season with salt, stir in the cheese.
Pasta
Cook the kale in boiling salted water for approx. 10 mins., add the spaghettini, cook until just al dente, set aside approx. 150 ml of cooking water, drain the spaghettini. Mix the reserved cooking water with the pesto, return to the pan along with the spaghettini, mix.
Poached egg
Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove, drain, serve with the spaghettini, season.
Serve with: | Grated Parmesan |
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